Cut pork into eight medallions and pound each 1/4-inch thick. Combine flour, rosemary, salt and pepper. Coat pork with flour mixture and shake off excess. Heat 1/2 tablespoon oil in a skillet over medium heat. Cook garlic about a minute. Move to a plate. Add 1/2 tablespoon oil to pan. Brown pork 1 minute per side. Add half the cooked garlic and 1/2 cup chicken broth to pan. Cover and simmer 5 minutes. Turn pork and add a little more chicken broth if pan is dry. Replace lid and simmer 5 minutes. Move pork to a plate. Add remaining chicken broth to pan and increase heat to medium-high. Bring to a boil and cook until sauce reduces by half, 1 to 2 minutes, stirring and scraping up any brown bits. Pour sauce into a small bowl and wipe down skillet. Return it to medium-high heat and add 1/2 tablespoon oil. Saute spinach just until bright green and wilted, 1 to 2 minutes. Add remaining cooked garlic and season with salt and pepper. Serve pork over spinach. Drizzle with the pan sauce.